International Students Cooking Day “Homey Delicacy Around the World”

Cooking Day 2015 David (1)

Dedicated to our beloved international students who might miss her/his home cooking, International Office in collaboration with International Office Student Buddy Club proudly present the Cooking Day on Friday, 20 November 2015 in front of Learning Center (Bangkit) building of Telkom University start at 9.00 a.m. and open for public at 10.30 a.m. Representing their home country, our international students will cook their home food. We might find various taste around the world at this event.

We welcome all students and staff to visit the event. Be ready with your money because we’re going to charge the food with a very friendly price IDR 1.000 – 5.000 but you may pay more than the charge if you feel very satisfied with the delicacy. As for your information that we’re going to use the money from this cooking day for charity program.

Here are the delicacies:

  1. Netherlands

Wentelteefges

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“Wentelteefges or as known as Frenh Toast in America, is a traditional bread dishes for breakfast or brunch”.

 

 

 

 

 

  1. Italy

Pasta al Pesto

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“Pasta is the most famous dish from Italy, and this pasta served with Pesto Sauce, Pesto itself means the classic Ligurian summer sauce made with basil, garlic, pine nuts, and cheese”.

 

 

 

 

 

 

  1. Malaysia

Ambur Chicken Biriyani

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“Ambur Biriyani is one of the south-Indian special biriyani recipe which is equally famous as Dindgul Biriyani”.

 

 

 

 

 

Nasi kerabu

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is a Malay rice dish, a type of nasi ulam, in which blue-coloured rice is eaten with dried fish or fried chicken, crackers, pickles and other salads. The blue color of rice resulting from the petals of Clitoria ternatea (butterfly-pea) flowers (kembang telang) used in cooking it.[1] The rice can also be cooked with plain white rice or rice cooked using turmeric. It is often eaten with solok lada and is also eaten with fried keropok.

Nasi kerabu is very popular in the east coast states of Malaya such as Kelantan and Terengganu, and now can be found throughout Malaysia as well as in southern Thailand where it is known as khāoyam (ข้าวยำ IPA: [kʰâːw jam]).

 

 

 

 

  1. Cambodia

Sgnor Sach Moan

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“Is a a classic Khmer soup made with chicken and lemongrass”.

 

 

 

 

 

 

  1. South Korea

Kimchi Jeon

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“One of the most popular snacks in Korea, Kimchi jeon is made from Kimchi, flour batter, some vegetables and sometimes meat”.

 

 

 

 

 

 

 

 

6. Timor Leste

Koto

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is traditional Timor Leste cuisine and more popular called by Kacang Merah. This cuisine is very healthy, easy to be cooked and easy to be found. It is very suitable to be served while you’re enjoying spending your spare time.

 

 

 

 

 

Salada 

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is one of Timor Leste traditional cuisine that consist of lettuce, tomatto, onion, garlic and watercress. It is served with the fresh acid sauce made of olive oil, pepper and lime.

 

 

 

 

  1. Bangladesh

Payesh

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“Payesh is the best sweet item to celebrate any good news. Payesh is be made with a special Flavorful Rice, which is named as Gobindobhog Rice”.

 

 

 

 

 

  1. Krygiztan

Olivier and Cobb Salad

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“is a traditional salad dish in Russian cuisine, which is also popular in many other European countries, Iran, Israel, Mongolia and also throughout Latin America”.

 

 

 

 

 

 

  1. Hong Kong

Chinese Vegetables Dumplings

Vegan-Dumplings

“Chinese Vegetables Dumplings or as known as Dim Sum, is a traditional dumplings made from various mix of vegetables”

 

 

 

 

 

  1. Afghanistan

Kabuli Rice

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“is an Afghan dish consisting of steamed rice mixed with raisins, carrots, and lamb. It is one of the most popular dishes in Afghanistan and is considered the Afghan national dish”.

 

 

 

 

 

  1. Zimbabwe

Machikichori

is made of Sadza, beef stew and vegetables with peanut butter.

 

 

 

 

 

 

 

 

  1. Indonesia

Rujak Jawa

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“is a traditional sweet and spicy fruit and vegetable salad dish from Indonesia”.

 

 

 

 

 

 

Gulai

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is a type of food containing rich, spicy and succulent curry-like sauce commonly found in Indonesia and Malaysia. The main ingredients might be poultry, beef,mutton, various kinds of offal, fish and seafood, and also vegetables such as cassava leaves and unripe jackfruit. The gulai sauces commonly have a thick consistency with yellowish color because of the addition of ground turmeric. Gulai sauce ingredients consist of rich spices such as turmeric, coriander, black pepper, galangal, ginger,chilli pepper, shallot, garlic, fennel, lemongrass, cinnamon and caraway, ground into paste and cooked in coconut milk with the main ingredients.[1] Gulai is often described as an Indonesian type of curry,[2] although Indonesian cuisine also recognize kari or kare (curry).

 

 

 

 

13. Tajikistan

Shakarob & Plov

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Plov (pilaf) (Tajik: палав, palav, Uzbek:palov), also called osh (Tajik: ош), is the national dish in Tajikistan, as in other countries in the region (Russian, Iranian, Afghan, and Uzbek). Palav or osh, generically known as plov (pilaf), is a rice dish made with shredded yellow turnip or carrot, and pieces of meat, all fried together in vegetable oil or mutton fat in a special qazan (a wok-shaped cauldron) over an open flame. The meat is cubed, the carrots are chopped finely into long strips, and the rice is colored yellow or orange by the frying carrots and the oil. The dish is eaten communally from a single large plate placed at the center of the table, often in with one’s hands in the traditional way.

 

 

 

 

 

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